Sambar Rice with Chicken 65

Instructions

1. 1

   Cook Rice and Dal

   • Rinse the rice and toor dal together under running water until the water runs clear. Soak them in water for at least 20-30 minutes.
   • Drain the soaked rice and dal and transfer them to a 3-liter or larger pressure cooker.
   • Add 4 cups of water, 1/4 tsp of turmeric powder, and a few drops of oil to prevent frothing.
   • Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the rice and dal are completely cooked and mushy.
   • Allow the pressure to release naturally. Open the cooker and use the back of a ladle or a potato masher to mash the mixture into a creamy, porridge-like consistency. Set aside.
2. 2

   Prepare Sambar Vegetables

   • While the rice and dal are cooking, soak the tamarind in 1/2 cup of warm water for 15-20 minutes. Squeeze the pulp to extract the juice, then strain and discard the solids. Set the tamarind extract aside.
   • In a large, heavy-bottomed pot or kadai, add the mixed vegetables, sambar onions, and chopped tomatoes.
   • Add the sambar powder, the remaining 1/4 tsp of turmeric powder, and salt.
   • Pour in 2 cups of water. Stir well, bring to a boil, then cover and simmer for 10-12 minutes until the vegetables are tender but not mushy.
3. 3

   Combine and Simmer

   • Pour the prepared tamarind extract into the pot with the cooked vegetables. Let it simmer for 2-3 minutes for the raw smell of tamarind to dissipate.
   • Add the mashed rice and dal mixture to the pot. Stir vigorously to combine everything without any lumps.
   • Add the grated jaggery (if using) and mix well.
   • The mixture will be very thick. Add 1 cup of hot water (or more) to adjust the consistency to your liking. It should be like a thick, flowing porridge.
   • Let the Sambar Rice simmer on low heat for 5-7 minutes, stirring frequently to prevent it from sticking to the bottom of the pot.
4. 4

   Prepare the Tempering (Tadka)

   • In a small pan (tadka pan), heat the ghee over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter completely.
   • Add the urad dal and dry red chillies. Sauté for about 30 seconds until the dal turns light golden brown.
   • Add the fresh curry leaves and hing. Be careful as the leaves will splutter. Sauté for another 10 seconds until the leaves are crisp and fragrant.
5. 5

   Garnish and Serve

   • Pour the hot tempering immediately over the simmering Sambar Rice.
   • Add the freshly chopped coriander leaves.
   • Give it a final mix and turn off the heat.
   • Serve hot, with an extra dollop of ghee on top if desired, alongside papad, potato chips, or a simple vegetable stir-fry (poriyal).